As the cold weather sets in, brewing of new sake reaches its peak at Choro Sake Brewery in Honjo, Kyotanba Town, Kyoto Prefecture. The toji (master brewer) and kurabito (brewery staff) prepare koji (malt), the base of sake, in the muro (room), and the air is enveloped in the faintly sweet aroma of sake rice.
Articles are excerpts from reports and news in the Kyoto Shimbun. Due to automatic translation, some expressions may not be accurate.
